A healthy outside starts with a healthy inside!

Book an Appointment

“For years I have craved sugary foods, but didn’t know why. When I saw the local community center was offering a program on Stressed Out Bodies; Cravings, What Are These About I was intrigued to learn more. Michelle Sanderbeck's presentation helped me to understand why my body was craving certain foods and how to give my body the food and nutrients it needs so that I won’t crave the foods that I know that are not good for my health.” Andrew S.

Giada's Herbed Quinoa

2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

  For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Recipe courtesy Giada De Laurentiis

Quinoa and Cucumber Noodles with Avocado Dressing

Serves: 4 – 6:
• 2 cups cucumber, spiralized or julienned
• 2 cups chopped tomatoes
• 2 large avocados, diced
• 1 red onion, sliced
• 2 cups cooked quinoa
• 1 handful chopped parsley (or cilantro)

For the dressing:
• 1 ripe avocado
• 1/4 cup white wine vinegar
• Juice of one lime
• Salt and fresh cracked pepper, to taste
• 3/4 cup olive oil

  The salad:
In a large bowl combine cucumber, tomato, avocado, onion, quinoa and parsley.

The dressing:
In a blender or food processor, combine avocado, vinegar, lemon juice, salt and pepper. Pulse until smooth and creamy. Add in olive oil progressively until just combined. Transfer to a jar and drizzle over the salad before serving.

Recipe courtesy of eatwell 101

Recent Posts


roasted veggies Carrot Almonds quinoa white beans Ginger tomato juice Guacamole ham sandwiches pumpkin puree garbanzo beans eggs beets tomatoes paprika grapes Zucchini Parmesan Crisps Glaze bell pepper mushrooms Citrus Roasted Shrimp Gazpacho pasta Lemon juice gluten free dr axe banana carrots chicken broth Beet-and-Apple Salad Italian seasonings apple cider vinegar greek yogurt hash browns sugar roasted carrots fresh sage Roast Chicken strawberries brussel sprouts quesadillas thyme avocado sweet potato ACV peppers horseradish Shallot yogurt tahini tilapia Cauliflower Pizza Honey Chipotle pear honey salad medjool dates roasted beets Bartlett pears onion Giada's Herbed Quinoa Organic 3-Bean & Vegetable Soup black bean clove parsley sweet potatoes sage leaves cauliflower crust lemon tomato paste pistachios kalamata olives gnocchi Arugula protein powder raisins macaroni salad pie crust casserole apricots croutons stir-fry walnuts breakfast nachos rosemary soup cambozola Broccoli chia seeds almond butter chicken salad lime potato chard leaves Guacamole Toast pomegranate oranges Easy Frittata Cinnamon croissants mayo olive oil cucumber sourdough bread cashews red wine vinegar Salmon cloves eggplant Gruyère cheese apple spinach breakfast berries pomegranate molasses pastry cream vanilla bean chili gorgonzola coconut avocados Reggiano Cheese cheese Chicken MACA cumin Salsa zucchini green beans Wraps blueberries roasted Roasted Brussels Sprouts bacon Chicken and Broccoli Stir-Fry white wine vinegar curry powder vegetables Budda Bowl peaches cranberries oregano almond milk Lemon Sage Tilapia cashew garlic sunflower seeds Squash bell peppers cucumbers summer Kiwi Fruit Smoothie Southwestern Salsa spicy salmon goat cheese dressing butter banana split pumpkin lemon zest hummus heavy cream hoisin sauce pecans